Caviar & Chive Nachos

Makes 16 nachos (half of a
12x18-inch tray)

Add a touch of class to your next party with these elegant
caviar nachos. They're quite upscale, but take less than 5 minutes
to prepare. Pass them as a cocktail hors d'oeuvre, with martinis or
champagne.

A note on ingredients: Torengos are delicate, evenly shaped,
concave chips, in perfect triangles. They come stacked in plastic
canisters, sold in the supermarket snack food aisle. I prefer them
for this recipe because they hold toppings neatly. They're lighter,
more refined, and less salty than regular chips--just perfect for
caviar and lox and other fancy ingredients.

Another note on ingredients: Tubs of soft, flavored cream cheese
are sold next to regular cream cheese. This recipe uses a naturally
flavored chive and onion variety. Caviar doesn't have to be beluga
for this nacho, unless you prefer it. I've found that American
Paddlefish is a good choice, but even everyday supermarket caviar
works fine. Metal gives caviar an off-taste due to a chemical
reaction. For best results, mix the caviar with the lemon juice in
a glass bowl with a nonmetal utensil, such as a wooden or ceramic
spoon. Have all ingredients ready and chopped before assembling the
nachos, so the chips don't get soggy.

1. Set an oven rack in the second from top position, about 7
inches from the top of the oven. Heat the oven to 475 degrees F.
Set aside a nonstick baking sheet, or line a baking sheet with
parchment paper or nonstick foil.

2. Gently mix the caviar with the lemon juice in a small
nonmetal bowl.

3. Arrange the chips on the baking sheet. Sprinkle the shredded
Italian cheese evenly on top of the chips. Using your fingers, two
teaspoons, or a pastry bag for piping, place a small knob of cream
cheese on top of each chip.

4. Bake 2 to 3 minutes, just until the Italian cheese melts and
bubbles.

5. Transfer the nachos to a serving platter. Spoon a small pile
of lemony caviar on top of each chip. Garnish with fresh chives and
serve.